Since we are spending Sunday afternoon at a Little League carnival, I’m thinking we’ll all need some nutritional redemption. Like a soup full of beans, lentils and vegetables. Enter this beans and greens soup from Bon Appetit. I’ll be using organic canned beans and garbanzos (from BPA-free cans), instead of dried, to make things faster and easier. We also have a gallon of homemade 20-hour bone broth I can use for the soup base, so it will be extra nutritionally dense. There are tons of leftover greens in our fridge, stockpiled from recipe development over the last week, and I plan to throw in as many of them as possible.
Our son has a late baseball game tonight and a math test Wednesday during his last period of the day. Just great. We’ll feed everyone early and hope for the best. I’m thinking pork and beef meatballs with sautéed spinach or kale. Something savory and comforting that will ease the study blues.
Sushi with all the fillings: salmon, avocado, green onions, jalapeño, cucumber and sesame seeds. Minimalist Baker has a great tutorial (especially helpful if you don’t have a sushi mat). We’ll make short grain sushi rice in our rice maker and use sheets of Nori. If you keep the rice on the inside of your rolls, making sushi is truly an easy dinner. And if you’d prefer to just make sushi bowl, pile on all the ingredients on top of your rice and tear up pieces of nori or seaweed for some crunch on top. Tip: be sure your knife is sharp so you can slice the sushi easily, and rinse it in hot water and dry it if it gets sticky. Salad with carrot-ginger dressing and edamame on the side.
Birthday Fiesta!! We have an 11-year-old in the house!
Good Friday… we’ll be recovering from birthday festivities. Leftovers? Takeout? Taking it easy for sure.